Cita APA

Speroni Aguirre, F. J., Szerman, N., & Vaudagna, S. R. (2014). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins. Web

Citación estilo Chicago

Speroni Aguirre, Francisco José, Natalia Szerman, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations On Thermal and Aggregative Properties of Proteins. 2014.

Cita MLA

Speroni Aguirre, Francisco José, Natalia Szerman, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations On Thermal and Aggregative Properties of Proteins. 2014.

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